Classic chocolate chip cookies make the best bowls for serving up ice cream in this epic summertime treat.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- Portion size 15 servings
In large bowl, using electric mixer on medium speed, beat butter with both sugars until smooth and creamy. Beat in egg and vanilla. In separate bowl, combine flour, salt, baking powder and baking soda. Using wooden spoon, stir dry ingredients into butter mixture until smooth. Stir in chocolate chips. (Make-ahead: Can be wrapped in plastic wrap and refrigerated for up to 3 days, or stored in airtight container and frozen for up to 1 month. Thaw before continuing with recipe.)
Divide cookie dough, about 1/4 cup at a time, among 15 greased or lined muffin cups. Press dough into bottom and up sides of each cup to form bowl shape. Refrigerate for 30 minutes.
Preheat oven to 350°F. Bake cookie bowls until golden brown, about 15 minutes. Remove from oven and immediately press shot glass into bottom of each cookie bowl to preserve shape. Let cool completely before unmoulding.
In heatproof bowl set over saucepan of gently simmering water, melt chocolate and butter, stirring often, until smooth. Using brush, spread melted chocolate over interior sides and bottoms of each cookie bowl. Let stand until set.
Test Kitchen Tip: Serve with a scoop of your favourite ice cream and fresh berries.
Nutritional facts PER SERVING: about
- Iron 2.0 mg
- Fibre 2 g
- Sodium 170 mg
- Sugars 25 g
- Protein 3 g
- Calories 280
- Total fat 14 g
- Cholesterol 30 mg
- Saturated fat 9 g
- Total carbohydrate 36 g